Terms
Last updated 5 September 2026
These notes describe what happens in one domestic kitchen. Flour, ovens and room temperatures differ, and a schedule that works here may not work for you. Nothing here is professional culinary instruction.
Recipes on this site contain wheat and gluten. Sourdough is not a gluten-free food and is unsuitable for anyone with coeliac disease. Follow normal kitchen hygiene, and treat oven temperatures and hot cast iron with the caution they deserve. We accept no liability for illness or injury arising from following anything here.
Bake them, print them, and give them to friends. Quote with a link back. Ask before republishing a whole page elsewhere.
Nothing is sold here — no course, no flour, no equipment — and there are no affiliate links. Where a piece of kit is named it is because we own it.
Every duration assumes a kitchen at roughly 20°C. Warmer rooms ferment faster, sometimes much faster. Watch the dough rather than the clock.
A personal project, updated when there is something worth adding. It may be offline or fall behind without notice.
Questions about either document: [email protected]